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AN 



ACCOUNT 



OF THE 



SALT SPRINGS AT SALINA, 



ONONDAGA COUNTY, STATE OF NEW- YORK J 



CUemtca! ^amtuattoii 



WATER AND OF SEVERAL VARIETIES OF SALT 



MANUFACTURED AT SALINA AND SYRACUSE 



rofessov of Botanv, Mineralog}', &c. m the Rensselaer School. Membe 
tie Albany Institute, &c. &e 



BY LEWIS C. BECK, M. D. 

5ch( 



.YEW-YORK; 

I HINTED B3T J. SEYMOUR, JOHST-S r 

1850. 






•1-3 



-*? 



TO THE HONOURABLE 

STEPHEN VAN RENSSELAER, 

WITH 

SENTIMENTS OF THE HIGHEST RESPECT 

FOR 

HIS CHARACTER AND DISTINGUISHED EXERTIONS 

TO 

Stance tfie MttvtutB oi Science, 

THE 

FOLLOWING PAGES ARE INSCRIBED, 

BT 

THE AUTHOR. 



NOTICE. 



The following" Account of the Salt Springs at Salina was originally pub- 
lished in No. 18 of the New-York Medical and Physical Journal, edited 
by Drs. John B. Beck, Peixotto, and Bell. 



AN ACCOUNT, &c 



The Salt Springs at Salina, whether considered as a source 
of revenue to the State, or of wealth to its inhabitants, are 
deserving of the highest consideration. It is very desirable, 
therefore, that we should possess the most accurate informa- 
tion concerning their chemical composition and their geologi- 
cal relations, as well as those artificial causes which affect 
either the quality or the quantity of the salt which they pro- 
duce. Their origin should also be inquired into, with all the 
lights that can be afforded by experiment and observation. 
This indeed appears to me to be the most important object 
embraced in such a course of investigation. If the facts 
which have already come to our knowledge, are such as to 
lead to the belief that these springs are formed by the solution 
of rock salt, the State, as well as individuals, might with less 
risk incur the expenses attendant upon a search for this useful 
mineral. But if on the other hand, these facts go to disprove 
the existence of rock salt, all these subterraneous explora- 
tions may, at least for the present, be suspended. 



6 

It occurred to me that an examination of the Salt Springs, 
embracing the above objects, but more particularly their 
chemical composition, would prove of general interest ; and 
the more so, as the notices of them hitherto published are so 
extremely imperfect and unsatisfactory. To effect this pur- 
pose I have several times visited these springs ; made pre- 
liminary experiments upon the spot, and completed the 
analyses upon my return. I have as much as possible studied 
accuracy and precision, and have seldom depended upon the 
bare assertions of others. Much assistance, however, has 
been derived from the papers heretofore published, on the 
salt springs and manufactories of Salina, and from various 
reports made upon these subjects to the Legislature of our 
State. Among the most valuable of these are, "A memoir on 
the Onondaga Salt Springs, and the Salt Manufactories in 
the States of New-York," by the late Dr. Benjamin Dewitt.* 
Manuscript reports to the Legislature by Drs. Noyes and 
T. Romeyn Beck :f and, " An Essay on Salt," by Dr. Jere- 
miah Van Rensselaer. 



* Transactions of the Society for the promotion of Agriculture and the 
Arts, vol. I. p. 268. 

f The communication of Dr. T. R. Beck, was made in answer to sundry 
queries of a committee appointed by the Legislature of 1821, of which 
Simeon Ford, Esq. the present superintendant of the State works at Salina, 
was chairman. This gentleman carries into his office, a scientific and 
practical knowledge of the subjects connected with the manufacture of 
this important article, which niust be productive of very beneficial results. 
The answers to these queries contain a very comprehensive view of the 
methods of manufacture pursued in foreign countries, and rnajny useful sug- 



Description of the Springs. 

The Salt Springs which I am about to notice, are situated 
in the State of New-York, at the head of Onondaga Lake, 
in the county of the same name, about one hundred and 
thirty miles west of Albany. 

This lake is about six miles in length, and one mile in 
width, and although surrounded on every side by the strong- 
est salt springs, its water is perfectly fresh in every part of 
its surface. The brine being specifically heavier than the 

fresh water, falls to the bottom, and can be obtained from 

> 
thence by sinking a closed bottle, and then withdrawing the 

cork. 

The borders of Onondaga Lake are usually marshy, and 

sometimes quite heavily timbered. At Salina, the marsh is 

of considerable extent, and many plants are observed to grow 

in it, which are also found in the salt marshes on the sea 

coast, and not elsewhere ; as Salicornia herbacea L. Salsola 

salsa, Mx. fyc. This fact appears to strengthen the opinion 

adopted by Decandolle and others, that vegetation is in every 

case the product of the joint influence of temperature, soil, 

and the particular composition of the moisture of the earth. * 

Upon the theory of Linneus, that all plants have descended 

from a few parent stocks, and that they have been distributed 



gestions, the recent adoption of which has had the effect of greatly im- 
proving the quality of the Onondaga salt. 

* Elements of the philosophy of plants by Decandolle and Sprengel> 
p. 283. 



8 

from one point on the surface of the earth to all its parts, 
we should be at a loss to account for the existence of these 
plants in situations so remote from each other, when they do 
not flourish at any intermediate points. 

Among the vegetable productions with which this region 
abounds, I noticed a rare species of Ranunculus, R. cymba- 
laria of Pursh, and which is characterized as follows : — Root 
perennial. Stem filiform, creeping, sending out roots at the 
joints. Leaves on long petioles, somewhat reniform, obtusely 
5-toothed, cordate at base. Peduncle radical, 4 to 6 inches 
high, solitary, 2 — 5 flowered. Flowers pale yellow, small. 
Petals linear. Fruit oblong. Flowers in July. 

It is in the marsh just noticed, that the most valuable salt 
springs are found. Those which are most strongly impreg- 
nated are at Salina, although inferior ones are quite nume- 
rous in various parts of the marsh. They issue from the 
black soil of which it is composed, by small orifices, and at 
the distance of a few feet from the surface. Reservoirs are 
constructed at different places near these springs for the con- 
venience of the manufacturers; and from these, by the agen- 
cy of pumps, the water is conducted through pipes to those 
works which are at a distance from them. 



Geological Situation. 

The surface of the valley of the Onondaga, is several feet 
beJow the level of the adjacent plains. The first three or 
four feet consist of a black mud, which is very soft, and is 
made up for the most part of decayed vegetable matter. Be- 
low this is a stratum of earthy marl, from three to twelve feet 
in thickness, and containing several interesting organic relics, 
chiefly shells; of which 1 collected the following, viz. 

Cyclas postumia, Helix perspectiva, Say. 

Planorbis trivolvis, Helix tridentata, 

Planorbis bicarinatus, Helix thyroideus, 

Planorbis campanulatus, Helix abolabris, 
Melania virginica, Unio ventricosus, 

together with a new species of Paludina, which had been pre- 
viously discovered by my friend Mr. James Eights, and 
which will be noticed elsewhere, 

A specimen of this marl yielded, upon a careful analysis, 
the following results in one hundred grains. 



Carbonate of Lime 


- 


83 grs 


Silex - 


- 


10 


Alumine 


- 


7 



100 



Every where imbedded in the marl are to be seen nodules, 
masses, and even continuous strata of indurated clay, con- 
taining fragments of decayed or charred wood. It is often so 

R 



10 

solid as to present the appearance of a rock formation, and 
below the marl it alternates with layers of quicksand, and 
continues, according to Mr. Byington.to the depth of eighteen 
feet.* After this we reach a conglomerate, composed of 
rounded pebbles from one to two inches in diameter. It is 
probable that this continues for some distance, although it 
has hitherto been explored but five or six feet. 

According to Professor Eaton, the baliferous rock forms 
the floor of all the salt springs of the canal district. This 
rock is about 150 miles in length, and something more than 
twenty miles in breadth on an average, extending from near 
Little Falls, to the west end of Lake Ontario. It descends 
like an inclined plane to the Genesee River, where it is about 
two hundred and fifty feet lower than at the ridge between 
Little Falls and Utica, where it crosses out and terminates. f 

Before leaving this part of my memoir, I should notice a 
remark which I find in Dr. Van Rensselaer's Essay on Salt. 
It is, that " abundance of gypsum has been found associated 
with the salt in the same manner as has been observed ill 
Europe. "J Observation has not satisfied me of the correct- 
ness of this assertion. Indeed, as Mr. Eaton remarks, gyp- 
sum is never associated with the salt formation in the canal 
district. " I am aware," says he, " that it has often been as- 



* Document B. accompanying the report of the Commissioners ap- 
pointed to perform certain' duties relative to the salt springs in the county 
of Onondaga, made to the Legislature March 18th, 1825. 

f Geological and Agricultural Survey of the district adjoining the Erie 
Canal. Part I. p. 103—4. 

t Essay on Salt, p. 31. 



11 

serted, that gypsum and salt are two constant associates in 
the State of New-York. But there are certainly three dis- 
tinct strata, including the iron formation, between those which 
contain the gypsum and the salt where they approach the 
nearest, between Oneida Lake and Genesee River."* 



Origin of the Springs. 

Several theories have been suggested to explain the origin 
of salt springs. By some it is maintained that they proceed 
from strata, which absorbed the salt waters of the ocean 
while they stood over the earth. While these waters have 
been gradually draining down into the lowest cavity, what is 
left would become less dilute ; and as it would constantly 
increase in saltness, the brine in some places would be brought 
to the strength necessary for crystallization, and hence rock 
salt would be formed. According to this theory, solutions 
of rock salt are not admitted for the supply of these springs, 
which last is the commonly received opinion with regard to 
their formation. This opinion receives great support from 
the fact, that brine springs are usually found reposing upon 
strata of rock salt. In our state, however, no rock salt has 
hitherto been discovered ; and from the fact, that the sali- 
ferous rock has been accurately examined to a great depth. 



12 

Mr. Eaton is led to infer that it does not exist. He suggests 
the idea, that this rock and some of the overlaying strata 
contain the elementary materials, and " that the brine springs 
are the daily productions of Nature's laboratory."* This 
I observe is also the theory of M. Patrin, who supposes that 
salt is daily formed in the rocks or springs. The Chevalier 
de Bray, in his " Voyage en Tyrol," is of Patrin's opinion, 
and cites the numerous abandoned galleries which are nar- 
rowed by the efflorescence ofsalt.f For the purpose of test- 
ing the correctness of this theory, so far as it relates to the 
springs at Salina, I have analyzed specimens of the saliferous 
rock from different localities, and in none have I been able to 
detect the elementary materials of muriate of soda. Other 
considerations appear to me to render such a supposition 
altogether improbable. 1st. The saliferous rock is found in 
various parts of the United States unaccompanied by salt 
springs. 2d. If this rock contained the elementary materials 
of muriate of soda, in such proportion as to form these brine 
springs, we should every where, or at least occasionally, see 
it covered with crystals of this salt ; but this is not the case. 
3d. If the saliferous rock contains muriate of soda, or its 
elements, it has been incorrectly described by all our writers 



* Canal Survey, p. 109. 

| Mineralogie appliquee aux arts, par C. P. Brard. vol I. For extracts 
from this work, I am indebted to Dr. Dekay of New-York, a gentleman 
well known to the scientific- world. I have derived much assistance in the 
present undertaking, from a perusal of his manuscript collection of 
" Facts and Observations drawn from various writers on the subject of 
Salt." 



13 

on geology, who assert that it consists essentially of siliceous 
particles, united by an argillaceous cement. 

Is it not more rational to refer the origin of these springs 
to a stratum of rock salt ? The circumstance of its not having 
been heretofore discovered, although several strata below the 
saliferous are exposed on the canal route, is, in my opinion, 
no argument against its existence ; for it may be, and no 
doubt is, confined in its locality to the vicinity of the springs. 
The question is far from being settled ; but of all the theories 
which have been suggested, the latter appears to me the most 
plausible. And if the facts which we possess are not yet suffi- 
cient to prove its correctness, it is at least free from those 
objections which bear with so much force upon all the other 
explanations which have been attempted. 



Chemical examination of the brine. 

This was conducted with a view, 

1st, to ascertain the nature of its ingredients; and, 

2d, to determine the proportions of these ingredients, and 
their combinations. 

To fulfil the first intention, the following experiments were 
tried either at the springs or upon portions of the water ob- 
tained from thence, after having been carefully sealed up in 
bottles. 



14 

I. Infusion of litmus was reddened when poured into brine 
recently taken from the spring, but this effect was not produced 
when it was gently boiled, or when, it had been exposed for 
some time to the air. Hence I inferred the presence of free 
carbonic acid. This is moreover evident by the bubbles which 
rise to the surface of the water, at which the gas can be col- 
lected into receivers and submitted to experiment. It is formed 
at the bottom of the spring, and passes through the water, 
but as Dr. De Witt correctly remarks, " does not appear to 
incorporate with it, or at least not in any perceptible degree ; 
for the brine has none of that sparkling brightness, nor the 
pungent odour, so characteristic of carbonated waters." On 
this account I made no experiments to ascertain its quantity. 

II. As the above trial also satisfied me that no other un- 
combined acid existed in the brine, I was next desirous to 
test the presence of alkalies. For this purpose papers stained 
with the infusion of turmeric were suffered to continue for 
some hours in a portion of the brine ; their intense yellow 
colour was not in the least affected. But upon the addition 
of a minute quantity of either of the alkalies, it instantly 
changed to a reddish brown. 

III. Tincture of nut-galls and prussiate of potash were 
added to different portions of brine, without being followed 
by any change of colour. These tests would have satisfied 
me that no iron was contained in the water, had I not observed 
that Dr. Noyes, in his analysis, states oxide of iron to be one 



15 

of its ingredients.* Although not noticed by any other 
chemist, I thought it of consequence to make further experi- 
ments. As Mr. R. Phillips has ascertained that when iron 
is in a state of peroxide, lime prevents the action of the tinc- 
ture of nut-galls, f I therefore added to a phial of the brine a 
small quantity of oxalic acid, and to the filtered liquor ap- 
plied the gall-test after the manner adopted by Klaproth in 
his analysis of Carlsbad water, as follows : A slice of the 
gall-nut was suspended by a silken thread in the brine, and 
suffered to remain for some days, but no dark cloud was to 
be observed surrounding this re-agent. 

From all these experiments we may safely conclude that 
iron forms no part of the brine at salina. 

IV. Muriate of barytes produced a white precipitate which 
was partly dissolved by muriatic acid ; hence I inferred the 
presence of sulphuric and carbonic acids in combination with 
alkaline or earthy bases. 



* Dr. Noyes estimates forty gallons, or three hundred and fifty-five 
pounds avoirdupois of brine to produce fifty-six pounds of saline extracts : 
of which is 

Pure Muriate of Soda 51.00 

Carb. of Lime coloured by Oxide of Iron 0.06^ 
Sulphate of Lime 2.04 

Muriate of Lime 1.12J 

Muriate of Magnesia perhaps, 

Van Rensselaer* ] s Essay, p. 33. 
Is it not probable that the iron, which is here credited to the brine, was 
derived from the kettle in which the analysis was conducted ? 

* Analysis of Bath waters. — Phil. Mag, JVb. 24. p, 349. 



a. The following experiment proved that the carbonic 
acid just detected was combined with lime. A glass vessel 
full of the brine was boiled for some minutes ; a precipitate 
fell down, a part of which when dried, dissolved with efferves- 
cence in dilute muriatic acid, and this dilute solution gave a 
copious precipitate upon the addition of oxalate of ammonia. 

V. Nitrate of silver afforded a very copious white precipi- 
tate, indicating the presence of a large proportion of muriatic 
acid. 

VI. Oxalate of ammonia instantly produced a dense white 
cloud, proving the existence of lime. 

VII. To a fresh portion of brine freed of its lime and sul- 
phuric acid by oxalate of ammonia and muriate of barytes,, 
was added phosphate of soda and carbonate of ammonia ; a 
precipitate was immediately produced, proving the presence 
of magnesia. 

Several other experiments were tried with a view of ascer- 
taining completely all the ingredients of the brine, but the} r 
led to no further discoveries, and it is therefore unnecessary 
to detail them.* As it is however stated, by Dr. McNevin, 
that potash exists in this water, and that the sulphuric acid, 
instead of being united with lime, is in combination with that 



* It being perfectly well known that soda is one of the constituents of 
the brine, it was needless to prove it by experiment in this place. 



17 

alkali,* it may be proper to detail the experiments which 
satisfied me that the assertion was unfounded. This was in- 
deed rendered sufficiently improbable by the fact that sulphate 
of potash is so easily decomposed by the muriates of lime and 
magnesia, both of which are allowed to exist in the Salina 
water. The occurrence of this salt in mineral waters is more- 
over extremely rare, and I can find no mention of it in any of 
the tables of their composition which I have examined. But 
to proceed to the experiments. 

a. To a test glass filled with brine, somewhat concentrated 
by evaporation, tartaric acid was added in considerable 
quantity. It remained for some time without producing the 
least change But when the acid was added to distilled 
water, holding in solution a minute portion of sulphate of 
potash, a crystalline salt (the supertartrite of potash) imme- 
diately collected and fell to the bottom of the glass. The 
same result was also produced upon the addition of sulphate 
of potash and the acid to the brine. 



* The following are the results of Dr. McNevin's analysis as quoted in 

the 2nd volume of the New-York Medical and Physical Journal, p. 515. 

" Sulphate of Potassa 2. 525. 

Muriate of Lime 2.269. 

Muriate of Magnesia 2.012. 

Muriate of Soda 93.194. 



100.0G0." 
The processes by which thess results were obtained, have not, to my 
knowledge, been published ; neither are we made acquainted with the 
precise locality of the spring whence the water was procured. 

c 



18 

b. Muriate of platina was dropped into a fresh portion of 
the brine, and allowed to remain for some time, but it gave 
no precipitate. This, when perfectly neutral, is one of the 
most delicate tests of the presence of potash, and the orange- 
coloured precipitate which it produces, completely distin- 
guishes the salts of potash from those of soda. 

c. Thinking it possible that some of the other ingredients 
of the brine might affect the power of the above tests, the 
method recommended by Dr. Thomson was pursued.* A 
measure full of the water was evaporated to about one half, 
and lime-water added as long as it afforded any precipitate. 
The liquid, after filtration, was again concentrated by evapo- 
ration, and treated with alcohol, and after another filtration, 
with oxalic acid, carefully added to avoid excess. The water 
thus freed of earthy salts was mixed with acetate of lime, but 
no precipitate appeared either before or after the addition of 
alcohol, which was a sufficient proof of the absence of both 
the sulphate of potash and of soda. A portion of the purified 
liquor was also tested with the muriate of platina, but no pre- 
cipitate followed. 

These experiments are, in my opinion, sufficient to prove 
that sulphate of potash does not exist in this water ; it will 
hereafter be made evident that the sulphuric acid is combined 
with lime. 

I had therefore ascertained that the following substances 
were contained in the water under examination, viz. 



* Thomson's Chemistry, vol. iii. p. 182. 



19 

Carbonic Acid, (free and combined.) 

Muriatic Acid. 

Sulphuric Acid. 

Lime. 

Magnesia. 

Soda (of course.) 

The second object of inquiry was to determine the propor- 
tions of these ingredients, and the manner in which they were 
combined. Two methods of analysis were suggested. 1st, 
to separate the different substances by various solvents ; and, 
2d, to determine by precipitants the weights of acids and 
bases present in the water — to suppose these united in such a 
manner that they shall form the most soluble salts. These 
salts, according to Dr. Murray, will constitute the true saline 
constituents of the water under examination.* But the 
latter method has been found objectionable in many instances, 
and although on the whole preferable to the former, I did not 
adopt it altogether. f The course which I pursued was 
1st, To determine by precipitants the amount of acids and 



* Dr. Murray Trans. Royal Soc. Edin. vol. viii. p. 205. 

•{• Thenard, after detailing- the methods of analysis by various solvents 
and that of 1-r. Murray, remarks — 

" La methode de M. Murray est bonne, sans doute ; mais je ne la crois 
pas meilleure que V autre : en effet, celle-ci presente tous les avantages 
de celle de M. Murray, puis-qu'elle permet de connaitre isolement les 
quantites de bases et d' acides ; elle est meme plus generale en ce qu'elle 
ne souffre point d' exception."— Traite de Chimie, iv. 176. 



20 

bases ; and, 2d, To determine, by distinct sets of experiments, 
the manner in which these were combined. 

The specific gravity of the brine under examination, was 
found to be 1.108; which, according to the formula of Mr. 
Kirwan, would give 151.2 saline contents in 1000 parts of 
water, or 15.1 in 100 parts, In the present instance this pro- 
ved nearly correct ; for, 

A measure of the water, weighing 1000 grains, was evapo- 
rated down with much care to dryness ; the residuum being 
well dried, weighed 156. This served as a standard by which 
to compare the succeeding results. 

To the same quantity of water, after being somewhat con- 
centrated by evaporation, muriate of barytes was cautiously 
added until it no longer yielded a precipitate. The precipi- 
tate was washed until the water gave no cloudiness with ni- 
trate of silver ; it was then dried at a low heat, and found to 
weigh 10.75. The addition of muriatic acid caused an effer- 
vescence, and dissolved a part of the precipitate, denoting the 
presence of carbonate of barytes. The whole was again 
washed and dried at the same temperature as before, and 
upon weighing it, was found to have lost 3.50. This loss may 
be estimated as the amount of carbonate of barytes, and is 
equivalent to 0.77 carbonic acid. 7.25 sulphate of barytes is 
equivalent to 2.46 sulphuric acid. 

To the filtered solution containing all the washings and 
again concentrated, oxalate of ammonia was added, and at 
length drop by drop, as long as any precipitate was afforded. 
The precipitate consisting of oxalate of lime was repeatedly 
washed, then dried and converted into a sulphate 3 the weight 



21 



of which, after being sufficiently heated, was 11.00=4.50 
lime. 

To the water freed of its lime, carbonic and sulphuric 
acids, and reduced by evaporation, carbonate of ammonia and 
phosphate of soda were added. The triple salt, after being 
washed and dried at a low heat, weighed 5.50, which, ac- 
cording to Dr. Wollaston, is equivalent to 1.12 magnesia. 

Having now ascertained the weight of all the ingredients 
except the muriatic acid and soda, the whole of the water 
was evaporated to dryness. The residuum, exposed for some 
time to a moderate heat, was found to weigh 143., which may 
be set down as muriate of soda =75. soda. 

To ascertain the whole quantity of muriatic acid in a given 
weight of brine, 100 grains somewhat reduced as before, were 
mixed with nitrate of silver until precipitation ceased. The 
chloride washed, dried and heated to a red heat, weighed 
37.00, equivalent to 6.92 muriatic acid ; or 69.20 in 1000 
grains. 

These experiments, therefore, gave me the following re- 
sults, as the constituents in 1000 grains of brine, viz : 

Carbonic acid - 0.77 

Sulphuric acid - 2.46 

Muriatic acid - 69.20 

Lime 4.50 

Magnesia - - - . 1.12 

Soda - - « - , 77.00 



22 

My next object was to ascertain the manner in which these 
acids and bases were united together in binary compounds. 

Carbonic Acid. — Experiment II. satisfied me that this acid 
was not in combination with soda. That it was not united 
with magnesia, was proved by the fact that after a portion of 
the water had been boiled for some time, muriate of alumine 
gave no precipitate. It must, therefore, be combined with 
lime, and this was moreover proved by the following trial. 

A measure of the water was boiled briskly for a few 
minutes. A precipitate now fell down, which being washed 
and dried, and afterwards submitted to the action of muriatic 
acid, effervesced and was partly dissolved. This was thrown 
into distilled water, which, after filtration, yielded a copious 
precipitate with oxalate of ammonia. We cannot doubt, 
therefore, that the carbonic acid is combined with lime, and 
gives 1.79 carbonate of lime. 

Sulphuric Acid. — Experiment c proved that this acid was 
not combined with soda, and the hydro-sulphuret of strontian 
satisfied me that it was not with magnesia. It must, therefore, 
be united with lime. But as the existence of this salt is 
denied by Dr. McNevin, in his analysis before quoted, and as 
Dr. Murray supports the opinion, that in most cases in which 
sulphate of lime is given as one of the constituents of mineral 
waters, it is formed during the analysis, I was induced to 
adopt another method to test the correctness of the inference 
which I had drawn. To a measure of the brine about half its 
bulk of alcohol, of the specific gravity of .825, was added. 
A copious precipitate was produced, which, when frequently 



23 

washed to free it from muriate of soda, consisted of sulphate 
and carbonate of lime.* 

I do not conceive that the most strenuous advocate of the 
formula of Dr. Murray, will now object to the existence of sul- 
phate of lime in the Salina water, particularly as it has been 
shown that the sulphuric acid is not combined with soda or 
magnesia, which, with lime, are the only bases present. 
Great care was taken in this part of the analysis that the con- 
centration should not be carried so far as to render the combi- 
nations different from those which originally existed in the 
water. Dr. Murray himself recommends, in all analyses of 
mineral waters, the previous concentration of the water by 
evaporation. "This," says he, " renders the action of the 
reagents which we employ more complete and certain." Now 
those who have visited the salt works at Salina, Montezuma, 
or Syracuse, but especially the latter, must have observed 
that soon after die brine is exposed to the heat of the sun, 
there is separated a precipitate of a beautiful crystalline struc- 
ture, which is insoluble in water, unless added in very large 
quantities. This precipitate, as will hereafter be shown, con- 
sists mainly of carbonate and sulphate of lime. A decompo- 
sition, therefore, must take place the instant that evaporation 



* " Spirit of wine, which will precipitate eyery salt with the sulphuric 
ucid out of the water in which it is dissolved, if sufficiently concentrated, 
possesses this power to a remarkable extent with sulphate of lime ; for, as 
Kirwan observes, it will immediately precipitate one grain of this earthy 
^alt out of 1000 grains, or about two ounces of water ; and therefore this 
is a test of considerable delicacy." Saunders on Mineral Waters, 



24 



commences, or else sulphate of lime, as such, exists in the wa- 
ter ; for it can hardly be conceived that a slight concentration 
of a mineral water produces no change whatever in the com- 
pounds of which it is composed, but that as soon as this is 
carried a little farther, the whole mass is disturbed, and by the 
operation of the forces of cohesion and affinity new com- 
pounds are formed. It is certainly more rational to conclude 
in reference to the sulphate of lime, that as it requires a large 
proportion of water to hold it in solution, whenever this is 
lessened in bulk by concentration, the salt begins to precipi- 
tate, and continues so to do until the whole is separated. 
The amount of sulphuric acid being 2.46, is equivalent to 4.20 
sulphate of lime. 

Muriatic Acid. As all the lime was not yet accounted for, 
it appeared probable that the remainder was combined with 
muriatic acid. This was also made evident by trials with al- 
cohol, in which the muriate of lime is soluble. The amount of 
lime remaining is 1.76, equivalent to 3.4S muriate of lime. 

By previous experiments, I had learned that the magnesia 
was not combined with the carbonic or sulphuric acids ; it 
must consequently be with the muriatic. 1.12 magnesia is 
equivalent to 2.57 muriate of magnesia. Deducting 3.20 
muriatic acid contained in the muriates of lime and magne- 
sia from the whole amount (69.20,) leave 66.00 in combina- 
tion with soda, equivalent to 143.50 muriate of soda. 

The following therefore are the binary compounds in 
1000 grains of the brine. 



25 

Carbonate of Lime, - - - 1.79 

Sulphate of Lime, - 4.20 

Muriate of Lime, - 3.4S 

Muriate of Magnesia, - 2.57 

Muriate of Soda, - - - 143.50 



155.54 
The weight of the dry residuum from a like quantity of 
water was - - - - - - 156.00 

The following are the compounds in 100 grains of the dry 
salt. 

Carbonate of Lime, - - . 1.14 

Sulphate of Lime, - 2.69 

Muriate of Lime, - 2.25 

Muriate of Magnesia, - 1.54 

Muriate of Soda, - 92.38 



100,00 



Methods of Manufacture. 

Salt is manufactured at Salina and its vicinity in three 
ways. 

1st, By boiling the water in kettles. 

2d, By evaporatio^with artificial heat. 

3d, By solar evaporation. I shall notice each of these 
methods in detail, and make such remarks as may, occur upon 
their comparative advantages. 



26 

1st. By lolling. The mode pursued in the manufacture of 
salt by boiling is as follows. From twelve to sixteen iron 
kettles, such as are used in the manufacture of potashes, are 
arranged in two parallel rows, and firmly fixed in brick-work 
over a furnace, constituting what is known as a block. These 
kettles being of a capacity of about 100 gallons, are filled 
with brine, which is made to boil. As soon as ebullition com- 
mences, the water becomes very turbid, and the calcareous 
salts begin to precipitate. These are repeatedly removed by 
large iron ladles, which are placed for that purpose at the 
bottom of the kettles, and are called bittern ladles. A propor- 
tion, however, adheres to the bottom and sides of the kettles, 
and. after a few days forms a solid coating, called pan scale, 
When the process is properly conducted, this is frequently 
removed, as its accumulation retards the boiling, and impairs 
the purity of the salt. Soon after this calcareous matter is 
deposited, crystals of salt begin to shoot out and sink to the 
bottom, and this continues until nearly all the water has 
evaporated. The salt is now removed to proper places for 
the purpose of draining oiF the brine, and suffering it to be- 
come dry. This completes the work of the manufacturer, 
The salt made in this way consists of fine grains, more or 
less hard and pure, according to the care which has been taken 
in conducting the process. 

I should not omit to mention that the Onondaga Company 
have erected a block, containing forty-two kettles and pans 5 
with suitable vats and reservoirs ; inwhich works the water 
h boiled to saturation when it is drawn off into vats for 



-27 

crystallization. This possesses great advantages over tfee 
common method. _ 

Some years since the manufacturers were in the habit of 
throwing lime into the brine as soon as ebullition commencedj 
for the purpose, as it Was said, of promoting the more ready 
crystallization of the salt. About this time, also, great com- 
plaints were preferred against the purity of the salt ; and the 
employment of this article was generally assigned as the 
cause. At present its use is probably quite limited, as it has 
been rendered a penal offence, by a recent act of the legisla- 
ture. Still, however, it is maintained by manufacturers of 
great experience, that the addition of lime occasions a more 
speedy precipitation of the calcareous compounds contained 
In the water; expedites the manufacture of the salt, and 
does not, in the least, impair its purity.* This being a sub- 
ject of some importance, I was desirous to test the correctness 
of the above statements; and I had a good opportunity of 
doing so, by observing the effect of lime water upon a por- 
tion of the brine. I conceive its operation to be as follows : 
the lime unites with the carbonic acid, which escapes as soon 



* " The use of lime to produce the more ready crystallization of the salt, 
appears to be confined to Salina ; for no notice of it is to be found in any 
of the histories relating to the manufacture of salt, except in a paper by 
M. Berthier, giving, an account of the manufacture of salt, at Moutiers, 
in France. [Repertory of Arts, Second Series, Vol. XVII. p. 231.) It 
is there mentioned that Gren, a German Chemist, recommended the addi- 
tion of a cream of quicklime to the brine, under certain circumstances. But 
the very circumstances stated are sufficient to deter from its use," — Dr 
T, R. Beck's MS. Report. 



28 

as ebullition commences, forming a carbonate of lime, which 
immediately falls to the bottom. The original portion of 
carbonate of lime contained in the water being thus deprived 
of the excess of carbonic acid which held it in solution, is also 
precipitated, and with it, the whole, or a part, of the magne- 
sia. We have then remaining, after these precipitations, lime 
in solution, (the amount depending upon that which was ori- 
ginally added,) and the muriatic acid which has been freed 
from its union with magnesia. This acid is probably satura- 
ted with lime, and the remaining portion of the latter is either 
converted into a carbonate and is precipitated, or else is incor- 
porated with the salt. The addition of lime does not, I ap- 
prehend, increase the quantity of earthy muriates, and it is to 
these chiefly that the impurity of salt is to be ascribed.* If 



*The principal objection to the salt made by boiling, is the large pro- 
portion of earthy muriates which it usually contains. This is chiefly caused 
by the hurried manner in which the process is conducted. The following 
quotation from Chaptal is in point. 

" Since the suppression of salt taxes," (in France.) says he, " and that 
the salt trade is laid open, the proprietors of such works dispose of their salt 
before it has undergone a sufficient degree of purification. It appears to 
me to be necessary to enlighten the public mind respecting the difference 
between recent salt and that which has undergone depuration, and been 
well drained from the brine and bittern. 

" Recent salt is bitter and deliquescent, whereas that which has been 
kept for a length of time, is of a penetrating taste, possesses solidity, and 
does not deliquesce on exposure to a moist atmosphere. 

" Hence it appears that recent salt is not well adapted for preserving 
meat and similar purposes : it imparts to them not only a bad taste, ar 1 



29 

these views are-correct, it follows that no great evil can result 
from the use of a small quantity of lime, provided the boiling- 
be moderate, and sufficient care be taken to remove the deli- 
quescent compounds by washing and drying the salt. But as 
it was generally employed by those whose only object is to 
obtain the largest amount of salt in a given time, without any 
regard to its purity, it is perhaps with propriety interdicted. 

It has been observed that the earthy salts contained in this 
water, precipitate and form a coating to the kettles, which 
should be frequently removed. A specimen of this pan scale 
of great solidity was analyzed after the manner presently to 
be detailed. Its composition proved to be as follows, in 1000 
grains, viz. : 

Muriate of Lime, -*- - - - ll 

Muriate of Magnesia, - - - 4 

Carbonate of Lime, 60 

Sulphate of Lime, - 68S 

Muriate of Soda, - 237 



1000 



These proportions no doubt vary greatly in different spe- 
cimens. 



vitiates their colour, but prevents their acquiring that firmness which is 
essential to their preservation. Recent salt is, moreover, subject to great 
waste during its conveyance to any distance, as it relents in a moist air, 
and runs per deliquum."— ChaptaVs Chemistry applied to the Arts. Vol'. 
IV. p. 169. 



30 

2d. By evaporation with artificial heat. — The investiga- 
tions which have at different times been made into the causes 
of the impurity of the salt made by boiling, has had the effect 
of bringing into notice less objectionable methods. By these, 
if ordinary care is employed, salt may be manufactured of 
as good a quality as that of any other part of the world. The 
works of Mr. Byington bear a close resemblance to those of 
Cheshire, in England ; and the salt manufactured there, which 
is altogether coarse, is of the best kind. The buildings 
erected for this purpose are about 130 feet in length, and 50 
feet in width. In each of these buildings are three wooden 
vats, each connected with an iron pan, and these occupy the 
whole ground, except a few feet at one end. These vats are 
about two feet deep, and expose a surface of 10,350 square 
feet of water, and contain, when filled, 105,600 gallons of 
water, which is kept at a temperature of from 110 to 160 of 
Fahrenheit. The water is heated by twelve fires, which con- 
sume about 180 cords of wood per month, and will produce, 
in that time, about 4,000 bushels of salt. It requires three 
men to attend these works ; and it is stated that the ashes 
made in the operation will pay one half the expense of this 
labour.* 

The works of Mr. Rossiter differ somewhat from the pre- 
ceding, and indeed from any other which I have hitherto seen 
described. They are situated on the lateral canal, and are 



* Mr. Byington's letter to the Commissioners appointed to perform cer- 
tain duties relative to the Salt Spring's in the county of Onondaga, by the 
Legislature of 1825. 



31 

calculated chiefly for the manufacture of coarse salt by artifi- 
cial heat. The water is first introduced into a large cistern 3 
capable of containing 57,000 gallons, where it remains until 
it becomes transparent. It is then drawn into a lower cistern 
of 40,000 gallons capacity, attached to the other, and is there 
rapidly evaporated to saturation. When all the impurities 
have subsided and the salt begins to crystalize, the pickle is 
drawn into a side vat or cistern of 100 feet in length, and of 
75,000 gallons capacity, and then dried down by a gentle 
heat. The heat is applied in large iron cylinders from two to 
three and a half feet in diameter, which run through all the 
cisterns, and are entirely surrounded by the water. The two 
preparing cisterns are calculated to hold raw water sufficient 
for 2,000 bushels of salt, and the salting cistern will hold sa- 
turated water sufficient for 3,000 bushels. These works con- 
sume about four cords of wood in twenty-four hours, and pro- 
duce, in summer, about 200 bushels of salt daily — and about 
50,000 bushels yearly. 

3d. By solar evaporation. — The most extensive solar eva- 
poration works are at Syracuse, although there are some also 
at Montezuma. Of the former, one half is owned by the Sy- 
racuse, and the other half by the Onondaga Salt Manufactur- 
ing Companies. These companies were incorporated under 
the act of April 3, 1821, authorizing them to expend 50,000 
dollars each, in the erection of salt works, which, it is believed^ 
will complete for each company, 36,000 feet of vats of eighteen 
and a half feet wide, making in the whole 72,000 feet in length, 
capable of producing annually 150,000 bushels of coarse 



32 

salt.* The vats constructed for this manufacture, are eigh- 
teen and a half feet square, and about a foot deep. Of these, 
there are two parallel rows, which communicate with each 
other ; the one being on a level about a foot lower than the 
other. The whole operation is extremely simple. The brine 
is conducted by wooden pipes into the upper tier of vats, 
where it remains exposed to the sun until crystals of salt be- 
gin to shoot out on the surface. By this time nearly all the 
lime and other impurities have subsided, and are to be found 
at the bottom of the vats in beautiful crystals, which are some- 
what deliquescent. The brine, thus reduced to saturation, is 
drawn off into the lower tier of vats, where the formation of 
salt goes on. It is then taken out and dried, as before, by the 
heat of the sun ; when it consists of large crystals, hard and 
dry, and of a beautiful white colour. It may be remarked 
that the evaporation of the water depends greatly upon the 
state of the atmosphere, and that the process is of course re- 
tarded when there is much humidity. But to prevent the 
embarrassment which would ensue from the access of rains, 
by the dilution of the brine, covers are constructed for the 
vats, which run upon rollers, and may be easily moved when- 
ever occasion requires. 

The mode just described is certainly less liable to objec- 
tion than any other, and if properly conducted, leaves no 
chance for the occurrence of an injurious proportion of fo- 
reign substances. All the impurities are allowed to subside 



Report of the Commissioners, Sic. 



33 

in vats other than those in which the salt crystallizes ; and as 
the only dependence is upon solar heat, sufficient time is 
granted for their complete and total separation. 

The crystals found in such abundance, in the upper vats, 
and which have be$i before noticed, were submitted to analy- 
sis ; and were fount to consist of the following compounds, in 
1000 grains. 

Muriate of Lime and Magnesia, - 8 

Carbonate o' Lime, - - - 82 

, Sulphate of Lime, - - - . - 832 

Muriate of S)da, 78 



Chemical examination of salt. 

With a view of ascertaining the relative purity of the salt 
manufactured in each of the above ways, I submitted three 
specimens to analysis.* The first made by solar evapora- 
tion : the second by evaporation with solar heat, at Byington's 
works : and the last bj boiling in the usual manner adopted 
at Salina. 



* This analysis was made at the request of the Commissioners, appointed 
for the before mentioned purpose by the Legislature of 1325 ; and the re- 
sult published in their report. 

E 



34 



Having learned by experiments upon solutions of the salt 
in distilled water, the nature of the compounds contained in it, 
I pursued the following method : 

1. 1000 grains of salt well dried ant pulverized, were 
treated with alcohol of the specific graity of 825. :=— the 
earthy muriates extracted and separatee, according to the 
method adopted by Dr. Henry, in his " \nalysis of British 
and Foreign Salts."* 

2. The portion of salt which was undi solved by the alco- 
hol, was dissolved in sixteen ounces of di.tilled water, and the 
solution filtered ; in no case was there ary notable portion of 
insoluble matter left on the filter. 

?> 

3. To the filtered solution, carbonate of soda was added, 
and the liquid briskly boiled for a few mhutes, and then again 
filtered. The carbonate of line left on die fiiter, was washed 
and dried : its weight indicating the quintity of sulphate of 
lime which had been decomposed. 



4. The filtered solution was neutralised by muriatic acid, 
and muriate of barytes was added till it ceased to yield any 
further precipitate. The weight of the sulphate of barytes 
proved that no other sulphate existed in ihe salt. 



* Repertory of Arts, Vol. XVII. second series , 



35 

by olar evaporation at Syracuse contains, 

•Ls»a< - - - 2 

7 
KM**, - - - 991 

1000 
salt mad rton's works, contains, in 1000 



Muria ,nesia, - - - li 

Mum ^ime, 1 

of Lime, 9 

Munue of Soda, - 9SSh 

1000 



* Mr. G. Chilton of New -York, one of our most accurate chemists, 
analyzed a finer specimen of this salt, and found it to consist of the follow- 
ing- compounds in 1000 grains. 

Muriate of Magnesia, -| gr. 

Sulphate of Lime, 5^ 

Muriate of Soda, 994 



1000 



The salt made by boiling in kettles, contains, in 1000 grain?, 






Muriate of Magnesia, 
Muriate of Lime, 
Sulphate of Lime, 
Muriate of Soda, 



3 

6 
11 

980 



1O00 



It may not be improper to introduce the following table 
from Dr. Henry's paper above quoted ; as it will exhibit the 
component parts of several varieties of foreign salt, and ena- 
ble the reader to estimate the great purity of that at present 
manufactured in our own State : 



1000 parts by weight consist of 



KINDS OF SALT. 


S| 

"o "S 
J S 

9 


o • 

s .- 


"3 q 

• feu 


£ 9 

"3 o 

GO 


II 


0°cd 

.- = o 

Pi wC« 


Foreign C St. Ubes, 


a trace 


3 


231 


41 


960 


Bay < St. Martins, 


12 


do. 


31 


19 


6 


9591 


Salt. 1 Oleron, 


10 


do. 


2 


191 


4* 


964J- 


British salti Scotch (common) 

/. l Scotch (sunday.) 
SeaZater. ) Symington (common.) 
C .Lymington (cat.) 


4 


— 


23 


15 


171 


9351 


1 


•— 


m 


12 


4^r 


971 


2 
1 


■ — 


ii 

5 


15 

1 


35 

5 


937 
988 


C Crushed rock, 


10 


i 

T6 




6h 


— 


983*- 


Cheshire 1 Fishery, 


1 


\ 

4 
JL 

4 


3 

4] 


HI 


— 


986£ 


Salt.* \ Common, 
f Stored, 


1 

1 


3 

% 

4 


Hi 
151 


- 


9831 
982| 



JO J 


~^^^ 


JO r 


2"fc^ 


JD ) 


~2^ 


» 


•ZJ^ 


fc> 3 


3t> 


W 3 


3> 


» 3 


3£> 


W< ) 


3> 


» 3 


3> 



> 33 » 

yj t> 33 

>3 3>3 33 

3 > » » 

))D 3 
3333 > 
■ > > > >j 

'3>3 > 



3\3<1>3 



3 3 
3j> 

3 3 
>3 

3£> ^ 
>» 3 






5 333> 3 



3 y>)yj> : 
» 333333 i 

> >3 D 33 ^ 

> 33 3£> 33 : 
.333333 ^ 
33 > > x> > 
33 3 3 33 3 

J>3 ) ) >^> > 

» 33 33 3 
^? 3 3 » ;> 
3 3 >3 33 > 

33 33 >3 > 

2> -CO 33 3 



3^> » >33-3* 
33 >3 3 333 



33 3 3 



33 >3 



> 33>3> 3t»3 

> 333 



1 3>3>r*3 2 



3;>;B>y>~>3 

3,>3iS>33 3 3 

> >3vl>3>33 
33 33»3 3 3 

3332S>33 3 3 

>3 33303>3 3 

33 »3l>33 

3 3 3D33 3 3 
3 3 fe>>>. 

>3 M»3> „ 

33 Jfcr 



^ L> 33 £E 
3>33 >> 2^ 
' 3> T> >) 3 33 

^ 33 33 S> 3 33 

:3> x> 33 a ^ >3 

J> yy >3 d D 

"* 33 >3 3>3 

' 33 33 i)iD3 
» >3 33 )3 33 3 
^ >2> 33 >;3>3 

» 33 33 3333 
yp 33 0333 



x> 

> yy 

> >3 
)> >^ 

D 
»> 






1 



o^^ 



3> > 

33 
3 3 



> 3 1»> 

> 3 C 



>3 3»3 
> 3 1> > 

y>i33 

3 3» 
3333 



>3>3 >3 

>333 >^ 
>333 3> 
^> » 3 

»^> y> 

>333 33 

^)J> 3 3 



3 >^ 

» m 

>3 3^_ 

^? ^ 
>> >3. 
33 2> 3, 
3> ^>3 

^>3 31 
>3 3; 
>3 3 

3^ a 

33 33 
» >3: 

33 2 

> SI 



1)33 J>3 ; 3 



033> > 3 

^> >3333 3 
3^ 333 > 
>^> 33Z^ 3 ) 
333 3 3 

>3S>> 3 > 

OT>3 » 
»3> 3 > 
«3> 3 3 
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